Ingredients
Maracaibo Mandarine Cake
3 oz Butter
3 oz Orange marmalade
6 oz Maracaibo rondo 65%
3 ea Egg yolks
4 ea Whole eggs
1/4 cup Sugar
1 ea Vanilla bean
2 oz All-purpose flour
1 1/2 tsp Mandarin compound
1 tsp Rum
2 tsp Orange zest
1 tsp Casian cinnamon
Castello Champagne Sorbet
1 part Raspberry Castello
2 part Champagne, chilled
Raspberry Mint Vinaigrette
2/3 oz Raspberry Purée
2 tbsp Raspberry vinegar
2 tsp Orange zest
1/2 tsp lemon juice
1 cup Grapeseed oil
1 1/2tbsp Honey
10 ea Mint leaves, large
Fruit Tuilles
Hero Purée, any flavor
Raspberry Coulis
1 part Raspberry castello
1 part Raspberry Purée
Cold Fruit Glaze
1 part Napmiroir
10% Fruit Purée
Preparation
Maracaibo Mandarine Cake
Place butter and marmalade with split vanilla bean and heat until thoroughly melted and incorporated. Remove bean and pour over chocolate and mix until smooth. Add cinnamon, mandarine compound, rum compound and orange zest to chocolate mixture. Place egg and yolks in a mixing owl with sugar and whip to a 3 second track. Then fold in chocolate mixture and then flour until blended. Scoop or pipe into 2 oz Ramekins that are buttered and sugared and refrigerate at least 1 hour. Bake at service time 6 minutes at 375°F.
Castello Champagne Sorbet
Mix both ingredients and place in sorbet or gelato machine and churn to recommended time.
Raspberry Mint Vinaigrette
Place purée, vinegar, orange zest, lemon juice, honey and mint leaves in a blender and slowly drizzle in grapeseed oil.
Fruit Tuilles
Place a small amount of any purée on a silicone baking mat and spread to an even thickness, and place in a 150°F oven for 50 minutes. When dry, remove each piece individually from the oven and shape as desired. Keep dry with limestone.
Raspberry Coulis
Mix together well.
Cold Fruit Glaze
Mix together well.
Specialty Ingredients
#41008 BAKBEL Mandarin Compound
#41002 BAKBEL Orange Marmalade
#28002 PONTHIER Raspberry Purèe
#41094 RASPBERRY Stabifruit
#41021 BAKBEL Napmiroir
#22302 FELCHLIN-Swiss ORANGE ZEST
#31118 FELCHLIN-Swiss MARACAIBO RONDO 65%
#20103 Grapeseed Oil
#70430 Swissmat Baking Mat, Full Sheet
#90071 Vanilla Beans
